dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Trifle
From Harper's cook book encyclopædia, 1902
Serves 8
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
315Calories
7 gProtein
52 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein7.1 g
Carbohydrates52 g
Fiber3.2 g
Sugars43 g
Total Fat9.5 g
Saturated Fat4.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol137 mg
Sodium143 mg
Potassium338 mg
Calcium185 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus220 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C12 mg
Vitamin A83 mcg
Vitamin E1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate42 mcg
Choline116 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 109. The excerpt below is the record exactly as published.
Raspberry Trifle. — Six small sponge cakes, such as are sold for a cent apiece at bakers’ shops, one quart of milk, five eggs, one cupful of sugar, one quart of red raspberries, one cupful of sweet cream, vanilla for flavoring
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